Fagor TWIRLOCK Serie Manuel De L'utilisateur page 22

Dried Beans and Other Legumes
• WARNING: Never fill the pressure cooker to more than half its capacity
with beans and legumes, as these foods tend to expand and froth during
cooking.
• Clean out any foreign particles. Rinse them with warm water.
• Soak beans in four times their volume of warm water for at least four hours
before cooking them, or if you prefer, leave them to soak overnight. Do not
add salt to the water as this hardens the beans and prevents them absorbing
water.
• Do not soak dried split lentils.
• After soaking, remove floating beans and shell.
• Strain the water off the beans.
• Rinse them in warm water (this also applies to dried split lentils).
• Put the beans or legumes in the pressure cooker. Add three cups of water for
each cup of beans or legumes. Do not add salt; beans and legumes should
be seasoned after cooking.
• Add a tablespoon of vegetable oil for each cup of water to eliminate the foam
they produce.
• To add more flavors, cook beans or lentils with some laurel leaves and a
small peeled onion embedded with two cloves of spice.
• After the cooking time is up, use the natural release method to allow the
pressure to decrease naturally.
• Cooking times may vary depending on the quality of the beans. If, after the
recommended cooking time, the beans are still hard, continue cooking them
with the lid off. If necessary, add water.
• A cup of beans or other legumes yields approximately two cups when
cooked.
BEANS AND LEGUMES
Azuki
Beans, white
Beans, scarlet, red
Beans, black
Beans, colored
Chick peas
Lentils, red
Lentil soup
Lentils, green
Pigeon peas
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APPROXIMATE COOKING TIME
5-6 minutes
6-9 minutes
12-15 minutes
10-12 ½ minutes
5-8 minutes
12-15 minutes
9-11 ½ minutes
9-12 ½ minutes
9-12 ½ minutes
9-11 ½ minutes
PRESSURE LEVEL
High
High
High
High
High
High
High
High
High
High
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